Place the coffee mixture, onion, garlic, cinnamon, brandy soy sauce, honey and pepper in a bowl of a food processor and process until smooth.

Season well with salt.

Place the lamb in a dish.

Add the coffee mixture and turn to coat.

Cover and place in the fridge for 6 hours or overnight to marinate.

Preheat oven to 200°C.

Place lamb on a wire rack in a roasting pan.

Add water to 2cm up the side of pan.

Roast for 40 minutes.

Reduce temperature to 160°C.

Roast in oven for 40 minutes for medium-rare or until cooked to your liking.

Cover and set aside for 10 minutes to rest.

Serve with roast vegetables.

6.0.6

The first time I ate lamb in my life was around 1972 near San Francisco in an afternoon barbeque party on the beach. My mother and I were invited by some folk from Stanford University, where some Brazilian friends were studying in a scholarship.

That was the best lamb I have eaten in my whole life. The cook seasoned it with herbs and ocean water.

The above recipe was passed on to my family by a Syrian lady that used to live two blocks from our home in the 60’s, in São Paulo City.